Veal Paprika

 
Updated 11/18/2021 8:26 PM

Veal Paprika
3 tablespoons all-purpose flour
3/4 teaspoon salt

1 1/2 pounds veal stew meat
2 tablespoons oil
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (5 ounces; 1/3 cup) evaporated milk
2 tablespoons paprika
1 tablespoon Worcestershire sauce
12 ounces (6 cups) uncooked egg noodles

In resealable plastic bag, combine flour and salt; shake to mix. Add veal; shake until evenly coated. Heat oil in large skillet over medium heat until hot. Add veal; cook about 10 minutes or until browned, turning occasionally.

In 3 1/2 to 6-quart slow cooker, combine veal and all remaining ingredients except noodles. Cover; cook on low setting for 6-8 hours.

About 15 minutes before serving, cook noodles as directed on package. Stir veal mixture; serve over noodles.

Serves six.

Doughboy tip: The flavor of paprika can range from mild to pungent and hot, and the color can vary from orange-red to a very deep red. Most supermarkets carry only mild paprika, so you might want to check at an ethnic market for a more flavorful, hotter Hungarian paprika.

Nutrition values per serving: 390 calories, 10 g fat, 50 g carbohydrates, 3 g fiber, 28 g protein, 130 mg cholesterol, 670 mg sodium.

"Pillsbury Doughboy Slow Cooker Recipes" (2003 Potter, $19.95)

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